Brandy snaps and armagnac rancio

The attractive nose began with spun sugar, sultanas, dark fruits and berries; wood and wine influences gave sandalwood and Moroccan spices, sherry-soaked trifle and boozy Christmas cake. The multifaceted palate encompassed crème brûlée, brandy snaps and hot chocolate, orange peel, vanilla and myriad spices, chewing pencils and biting a boot. The reduced nose was simply amazing – hot cross buns and date molasses, forest floors, tea chests and a Spanish guitar sound hole. The palate took us from marrons glacés and butterscotch to tarry builders’ tea, brine-soaked oak and old armagnac rancio. After 13 years in ex-bourbon wood, we transferred this into a first fill American oak oloroso hogshead.